Low Carb Chocolate Cake Donuts Recipe

4.6g
Net Atkins Count ^TM

Prep Time: 30 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

7.1g

Protein

26.4g

Fat

5.8g

Fiber

285.3cal

Calories

INGREDIENTS

Preheat oven to 350°F. Prepare a 6-well donut pan by spraying with oil and set it aside.
Melt 5 tbsp butter in a medium microwave safe bowl. Whisk in the eggs, coconut milk, granular sugar substitute, and vanilla until smooth.
In a small bowl whisk to combine the almond meal, cocoa power, coconut flour, cinnamon, baking soda, baking powder and salt. Add this mixture to the egg mixture whisking to combine in to a smooth thick batter. Pour into the wells of the donut pan and bake for 16-18 minutes until fragrant and set. Remove from oven to a cooling rack leaving them to sit in the pan for 10 minutes then remove from the pan and continue to cool on a wire rack.
Place the remaining 2 tbsp butter, heavy cream and sugar-free chocolate in a small microwave safe bowl that is slightly bigger than the width of the donuts. Melt at 30 second intervals (1 minute total) then whisk until smooth. Dip the tops of the donuts in the glaze and place back on the cooling rack to set the glaze (drizzle any remaining over the tops).. Enjoy immediately or refrigerate for up to 3 days in an airtight container. Serve at room temperature.

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.